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FattyDumplin's Profile

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Minimum Wage Impact on Restaurant (especially FF) Prices

it's not just advances in technology. some of it is companies shaving manpower at the cost of customer service. it's increasingly hard to find staff at an HD or CVS nowadays and don't even get me started on offshoring tech support to other countries. that's not advances in technology, that's just cutting cost and saying f--- the consumer.

about 1 hour ago
FattyDumplin in Not About Food

Minimum Wage Impact on Restaurant (especially FF) Prices

it's also not just about the LBOs... if your revenues aren't growing (which is the case in a lot of industries), but there is shareholder pressure to grow income, then the obvious answer is to cut costs, ie employees. in many ways, this is a shell game that cannot continue, ie if we don't get real top-line growth, at some point, companies wont be able to manufacture bottom-line growth.

also, this ties back to the wealth redistribution someone mentioned above... stock prices higher, CEOs and management get more cash and stock comp, meanwhile the blue collar guys either lose their jobs or see their wages crunched.

about 1 hour ago
FattyDumplin in Not About Food

Won't be returning to Per Se

Contrast this to a recent trip to Takashi, which is also incredibly popular, where I had a reservation for 4 people and one person had to drop at the last minute and one person ran 30 minutes late. The hostess graciously allowed my friend and I to sit first, despite there being multiple groups waiting to eat, and she definitely didn't have to do it. We ended up eating an enormous quantity of meat and drinking copious amounts of sake, and she earned a few customers for life.

I get that the economics at Takashi are dramatically different from Per Se, but in this case, they had the table demand filled and still let us sit and have a great evening.

about 2 hours ago
FattyDumplin in Manhattan

Falai

I will. THanks for the rec and update!

about 2 hours ago
FattyDumplin in Manhattan

Falai

Sorry to hear that. He was a really good guy, and like you, we got to know him a little. We used to go to Caffe for breakfast all the time and he would always chat with us and bring a treat for our now 6yo son. I thought he really put together some fantastic food.

about 4 hours ago
FattyDumplin in Manhattan

Won't be returning to Per Se

well, not sure if you're aware, but apparently it's really sad if you can afford expensive meals and have no one to share it with

about 4 hours ago
FattyDumplin in Manhattan

Won't be returning to Per Se

dude, what the hell are you talking about? just drop it.

good idea, next time i have to dine alone in NYC, i'll grab some person off the street and spring for their meal so i don't have the shame of dining alone.

Won't be returning to Per Se

I'll make a general observation and won't necessarily tie it to this case, but as economy has recovered and the rich get richer, I have definitely noticed a shift in mentality in many service sectors... you see hot restaurants, the BMW dealer, the Bay Area / NYC real estate agent, etc. treating customers with a certain arrogance. And it's understandable given how easy the money flows today. It's not everyone in these sectors, but it's enough that I've noticed it and been increasingly annoyed by it. But what they forget is that eventually the pendulum will swing and things won't be so easy - I know I'll certainly remember who treated me well and who didn't.

Bring it back to this discussion, I get the near-term economic analysis of 2 people > 1 person but perhaps the reservationist could have been more accomodating. Maybe tell ellenost that if we don't fill the table by x time, then the table is yours. Had they done so, certainly would've left a nicer taste in the mouth and not lost a customer. A customer who may not matter today but in a down time, may.

about 6 hours ago
FattyDumplin in Manhattan
2

Falai

Whatever happened to Iacopo Falai? I know his flagship and then Caffe Falai have closed over the years, but did he ever resurface? It never got much acclaim on the boards, but I had many a good meal there when I lived in NY.

about 6 hours ago
FattyDumplin in Manhattan

Good vs. Bad Pizza: Is there such a huge difference?

yeah, i think there is a huge difference and this comes from a self-proclaimed pizza whore. i'm the guy who will gladly eat that crappy pizza at the roller skating rink that has the thick crust, hardened cheese and has been sitting in a glass case for hours. but i can truly appreciate a good neopolitan or new york slice or crispy crust that has good sauce, cheese and toppings. as an example, the difference between a great new york slice with just the right ratios and a perfect thickness crust versus a mediocre ray's slice is immeasurable. And the dropoff from a ray's slice to a sbarro's slice, for example, is even greater still. although, i'll still gladly eat a sbarro's slice if that's all i have access to. i will cop that i've never truly appreciated chicago style though.

Where to get good bread in the south bay?

second this. their baguettes are amazing.

[San Francisco] ISO young thai coconuts

Don't know if they are Thai, but ranch 99 has cocos by the case

Restaurant Guo Cui [Cupertino]

yeah, by the end, it was getting pretty depressing. my wife is a huge soup noodle fan and so she loved this place. but we'd go and be the only family there. the seafood noodle pot actually grew on me. nice deep flavor with decent chunks of crab and clams and squid. my kids also loved their beer braised chicken wings. too bad. we haven't been to the replacement restaurant yet.

San Jose, Half Moon Bay and Sausalito

I was pleasantly surprised. Might not be as diverse a menu as Gochi, but price point is also a bit lower so we actually get out of there ~$80 total versus $100 at Gochi.

San Jose, Half Moon Bay and Sausalito

I replied and then reading down the thread eralized you hit all the places I mentioned.

San Jose, Half Moon Bay and Sausalito

just some simple suggestions on the san jose side... Tomi Sushi is perfectly fine local sushi. It's not a high-end, amazing place, but for a neighborhoody joint, it is pretty darn good.

Gokaku is a japanese tapas place. not super expensive but can get a bit pricey. I really enjoy this place.

Ramen - if you're willing to wait, try orenchi ramen. again, a cheap meal (tho expensive by ramen standars), but for most it is the gold standard for Ramen in the south bay.

Signs of a NOT Authentic Chinese Restaurant

I wonder if part of the difference is that 4under is observing a buffet, where there is likely a set amount of wastage so they might as well let staff eat it. Whereas in a non-buffet restaurant, the food is cooked as needed so there is less wastage that can be consumed.

Sep 15, 2014
FattyDumplin in General Topics

Signs of a NOT Authentic Chinese Restaurant

agreed. was just in taiwan and had an amazing rendition of this dish.

Sep 15, 2014
FattyDumplin in General Topics

Favorite sushi in SF right now?

What about sushi Sam in San Mateo? I just went for the first time and really enjoys. My only real compin SF is AkA Tombo, which I thought was just ok.

Learn me on cooking grass fed korean style short ribs

will defer to others who know more about hte idfferences between grass fed or not, but don't think it'd be a problem...

Sep 11, 2014
FattyDumplin in Home Cooking

Learn me on cooking grass fed korean style short ribs

gotcha!

Sep 11, 2014
FattyDumplin in Home Cooking

Blue crabs - male or female - do you prefer your crabs to have a Y chromosome?

has that always been the case? i know growing up, we used to go to the italian market in philly (this is 20 - 25 years ago) and we'd buy the female bushels. we'd always buy them during hte mating season so the females would be chock full of the roe. it always seemed legit, but who knows...

Sep 11, 2014
FattyDumplin in General Topics

Learn me on cooking grass fed korean style short ribs

but for this particular cut of the rib, i.e. 1/2" thick, do you really want it to be shreddable? braised meat that falls apart into the shreds is great, when the shreds are an appropriate length. too short, and my personal view is the shreds don't feel right in the mouth. just one person's opinion.

Sep 11, 2014
FattyDumplin in Home Cooking

Cheap Beef Meals

that sounds crazy, but 4 - 5x the amount? are you being serious or hyperbolic?

Sep 11, 2014
FattyDumplin in Home Cooking
1

Learn me on cooking grass fed korean style short ribs

not sure how tender you want your meat, as grilling will definitely not make this pull apart tender, but frankly, with 1/2" thickness, i wouldn't find that as appealing anyways... check out this recipe for korean grilled galbi, which uses precisely the cut you've been given. http://www.maangchi.com/recipe/la-galbi

Sep 11, 2014
FattyDumplin in Home Cooking

Hakkasan

Lau, i think you nail this. the towns in Nor / So cal where the food is strong are comprised of high tech employees and import / export businesses with lots of disposable income and presumably more discerning taste buds. don't think that is really the case in NYC

Sep 11, 2014
FattyDumplin in Manhattan

Hanjan

How does this place compare to Danji, which I assume is more casual? I have reservations with friends for Takachi but one of the guys is suggesting we come to Hanjan. If it's anything like Danji, I'll skip it - Danji to me was overly salted Korean food that's not as good as the real thing and for the most part, it's kind of a cool yuppie hangout for those who don't really know Korean food. I don't remember anything memorable from the 8 - 10 things we tried... Should I hold out for Takachi?

Sep 10, 2014
FattyDumplin in Manhattan

Learn me on cooking grass fed korean style short ribs

Will it work as well with a half inch cut, ie LA kalbi? I feel the braised versions tend to use larger pieces so you have longer meat fibers. In other words you could braise and shred your traditional whole ribs, but for the thin cut you'd rather grill it.

Sep 10, 2014
FattyDumplin in Home Cooking

bone-in skin-on chicken thighs -- ideas for tasty, cozy, affordable please

my current favorite chicken recipe and perfectly tailored for thigh meat.... http://www.saveur.com/article/Recipes...

just make the yakitori sauce and grill these babies up. to save time, i just use whole thighs and brush liberally. you can't marinate as the marinade will burn. but this marinade works well with parctically anything... beef, fish, chicken, veggies,etc. salty, sweet and you can spice it up with the japenese chili flakes.

Sep 09, 2014
FattyDumplin in Home Cooking

Sushi Sam's - My First Time, But Not My Last [San Mateo]

Have typically frequented Sushi Tomi as my default sushi, but tried Sushi Sam today. Was pleasantly surprised. Light lunch but everything was spot on. The rice is better executed than Tomi, which can sometimes be a bit al dente and was also in the right proportion, i.e. not too much rice.

Anago - i realize i'm just not an anago fan. have had it at a number of high end places in NYC and just was meh on the texture. This piece was no better or worse than those.

Blue Shrimp - delicious. super fresh, crisp and none of the slimy mouthfeel you somtimes get. these were big fat shrimp and the fried heads were perfectly executed, i.e. not too much batter / coating

Japanese Snow Crab with dollop of crab guts - i never get kani, but wanted to try it. I'm a convert and the dollop of crab guts added a bit of fish-iness that i really enjoyed

Baby Lobster - i didn't need the mayo on top, but the lobster it self was perfectly cooked.

Crab / unagi hand roll - my only somewhat disappointment in that by the time the roll got to me the nori and lost its crispness. We were at table service though so i suppose the bar would be different.

overall, i'd make the trek here over any other place in the bay area right now ex SF and north.